Savory Roasted Beef Tenderloin Recipe with a Twist
Welcome food lovers, it’s time to gather around for a culinary adventure that will take your taste buds on an exciting journey. Are you ready to indulge in one of the most mouth-watering dishes you’ve ever tasted? Then join me as we explore the world of roasted beef tenderloin with rosemary, chocolate and wine sauce.
Picture this: succulent beef tenderloin, perfectly roasted to capture its natural juices, and seasoned with fresh rosemary and garlic that leaves an irresistible aroma all around. Now, imagine complementing it with a chocolate and red wine sauce that melts in your mouth as it enriches the flavor of the meat. Sounds tempting, doesn’t it?
This dish is fit for royalty and perfect for any special occasion like Valentine’s day or Christmas dinner. But why wait for a special event? Treat yourself and your loved ones with this heavenly recipe anytime you want to impress them.
In this article, I’ll share my personal tips on how to achieve a perfect roast every time you cook it, including substitutions and variations to make it fit every palate. Plus, I’ll guide you through serving suggestions and wine pairing so you can create a complete dining experience.
So, let’s roll up our sleeves, put on our aprons and get ready to delight your senses with one of the most exquisite dishes ever created – roasted beef tenderloin with rosemary, chocolate and wine sauce.
Why You’ll Love This Recipe
Are you in search of a show-stopping dish that is sure to impress your guests? Look no further than this roasted beef tenderloin with rosemary, chocolate, and wine sauce recipe! Not only does it boast a unique flavor profile that will tantalize your taste buds, but it is also surprisingly easy to prepare.
One of the standout ingredients in this recipe is the fresh rosemary leaf, which adds an aromatic, woodsy flavor to the tenderloin. Paired with other herbs like thyme and bay leaf, the seasoning rub on this beef is robust yet balanced. But what sets this dish apart is the addition of chocolate in the sauce. The dark chocolate complements the bold flavors of the beef and herbs, adding a hint of sweetness that brings everything together.
And let’s not forget about the wine sauce – using a dry red wine like Cabernet Sauvignon means that it has enough tannins to stand up to the richness of the beef without becoming overwhelming. Plus, with garlic, celery, carrot, and shallot as supporting players, this sauce is flavorful and complex.
Not only will your taste buds rejoice when you bite into this tenderloin roast, but your friends and family will be impressed by your culinary prowess. This recipe is perfect for special occasions like Valentine’s Day or Christmas dinner when you want to create something truly memorable.
So why settle for a run-of-the-mill beef roast when you can dazzle everyone with this tenderloin rosemary chocolate wine sauce masterpiece? Trust me, once you try it you’ll be hooked – this recipe truly has everything you could want in a showstopper dish.
Ingredient List
Let’s take a look at what we need to create this absolutely delicious Roasted Beef Tenderloin With Rosemary, Chocolate and Wine Sauce.
Here’s what you’ll need:
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Beef tenderloin: You will need a beef tenderloin for this recipe.
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Fresh rosemary leaf: To infuse the dish with aromatics.
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Fresh thyme: A simple herb that adds a lot of flavor.
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Bay leaf: For added depth of flavor.
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Tomato paste: Adds a rich, deep flavor and color to the dish.
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Low-sodium beef broth: A great base for the wine sauce.
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Dry red wine: Use a good quality dry red wine, such as Cabernet Sauvignon, to enhance the flavors of the dish.
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Garlic clove: Essential for depth of flavor.
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Celery, carrot and shallot: Flavorful vegetables that are perfect for roasting alongside the beef tenderloin.
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Olive oil: To cook the vegetables and sear the beef tenderloin.
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Fresh ground black pepper and salt: To season the dish to your taste.
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Dark chocolate: A unique addition that adds depth and richness to the wine sauce.
This list may seem long, but trust me, it is worth it! The combination of ingredients creates a rich and bold flavor that is sure to impress anyone who tries it.
The Recipe How-To
Once you have all your ingredients prepared, it’s time to start cooking! Here is how to make a delicious Roasted Beef Tenderloin with Rosemary, Chocolate, and Wine Sauce:
Step 1: Prepare and Rub the Beef Tenderloin
Ingredients:
– 1 (4-5 lbs) beef tenderloin
– 2 tablespoons of fresh rosemary leaf, chopped
– 1 tablespoon of fresh thyme, chopped
– 3 garlic cloves, chopped
– 2 tablespoons of olive oil
– Salt and freshly ground black pepper
Start by preheating your oven to 425°F. Then, place the beef tenderloin on a baking sheet and trim off any excess fat or silver skin. Next, rub the entire meat with kosher salt and freshly ground black pepper.
In a small bowl, combine the chopped fresh rosemary leaf, fresh thyme, garlic cloves, and olive oil. Rub this seasoning mix all over the beef tenderloin. Make sure you coat it well on all sides.
Step 2: Roast the Beef Tenderloin
Ingredients:
– Salt and freshly ground black pepper
– Olive oil
Place the seasoned beef tenderloin in a roasting pan with a rack. Roast for about 45 minutes or until it reaches an internal temperature of 120°F for medium-rare. Remember to turn the beef tenderloin once halfway through cooking.
Once it comes out of the oven, let it rest for at least 15 minutes before serving. This allows the juices to redistribute evenly throughout the meat.
Step 3: Prepare the Wine and Chocolate Sauce
Ingredients:
– 1 shallot, minced
– 2 garlic cloves, minced
– ½ cup dry red wine (like cabernet sauvignon)
– 1 cup low sodium beef broth
– 1 tablespoon tomato paste
– ½ cup dark chocolate chips
– Salt and freshly ground black pepper
While the beef is roasting, make the wine and chocolate sauce. In a medium saucepan, heat the remaining olive oil over a medium heat. Add minced shallot and minced garlic, and sauté until they’re soft.
Next, add the dry red wine to the saucepan and reduce it by half. Then, add the low-sodium beef broth, tomato paste, dark chocolate chips, salt and freshly ground black pepper. Stir well.
Reduce the heat to medium low and let it simmer for about 10 minutes until it thickened. Keep stirring occasionally to prevent sticking.
Step 4: Serve and Enjoy!
Once everything is cooked and ready, take your roasted beef tenderloin out of the oven, cover with aluminum foil for additional 10 minutes. Slice the beef into thin pieces and drizzle with red wine sauce over it or serve it on the side. You can also serve this recipe with roasted potatoes or any vegetable of
Substitutions and Variations
As a sommelier, I know that substitutions and variations can bring new life to traditional recipes. Here are some ideas for changing up this roasted beef tenderloin with rosemary, chocolate, and wine sauce recipe:
1. Wine: Instead of using a dry red wine like Cabernet Sauvignon in the sauce, try a fruity and aromatic variety such as Rioja or Pinot Noir.
2. Chocolate: This recipe calls for dark chocolate, but if you prefer something sweeter, use milk chocolate instead.
3. Herbs: Fresh rosemary is integral to this dish, but feel free to substitute thyme or bay leaves for an extra earthy flavor.
4. Beef Cut: While tenderloin is a premium cut of beef that’s perfect for special occasions, filet mignon can be used in its place for a more affordable option.
5. Vegetables: Celery and carrots provide some sweetness to the dish, but feel free to add your own spin by including mushrooms or onions.
Whatever substitutions you decide to make, remember that the quality of ingredients matters! Choose fresh herbs and vegetables whenever possible, and opt for high-quality beef that’s been raised ethically and sustainably. With these suggestions in mind, feel free to play around with the recipe until you find your own perfect version.
Serving and Pairing
This roasted beef tenderloin with rosemary, chocolate and wine sauce recipe is perfect for a special occasion or dinner party. The tender, juicy beef tenderloin is flavored with fresh rosemary and thyme and paired with a rich, savory chocolate and red wine sauce that complements the flavors of the beef perfectly.
When serving this recipe, I recommend pairing it with a side of roasted vegetables such as potatoes or carrots. The earthy flavors of the roasted vegetables bring out the richness of the beef, while providing a nice contrasting texture. You can also serve this dish with a side salad, like arugula or spinach, dressed lightly in balsamic vinaigrette to cut through the richness of the meat.
As far as wine pairing goes, I would suggest serving this dish with a full-bodied red wine like Cabernet Sauvignon. The tannins in the wine will help to cut through the richness of the beef and chocolate sauce while still enhancing its intense flavors.
For those who prefer a non-alcoholic beverage, try pairing this dish with sparkling water or a cranberry soda to keep your palate refreshed throughout each bite.
Overall, this recipe is perfect for any special occasion, including Valentine’s Day or Christmas dinner. With its rich flavors and elegant presentation, it’s sure to impress your guests and leave them craving more.
Make-Ahead, Storing and Reheating
This recipe for Roasted Beef Tenderloin with Rosemary, Chocolate and Wine Sauce can be made ahead of time and stored in the refrigerator for up to 2 days. To make ahead, follow the recipe instructions up to the point where you have finished cooking the beef and set it aside to rest.
Once the beef has cooled down to room temperature, wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator. The wine sauce can also be stored separately in an airtight container.
When you’re ready to serve, preheat your oven to 350°F (176°C). Unwrap the beef and place it on a baking sheet or roasting pan. Heat it in the oven for 15-20 minutes until it’s warmed through.
To reheat the wine sauce, simply heat it over medium heat in a small saucepan until it’s warmed through. If the sauce has thickened too much after being stored, you can add a little extra beef broth or water to thin it out.
If you have any leftover beef tenderloin, it can be reheated gently in a low temperature oven or sliced thinly and used cold for sandwiches or salads. The wine sauce can also be used as a marinade for grilled meats or drizzled over roasted vegetables.
This make-ahead option is perfect if you’re hosting a dinner party or simply want to save time on cooking during the week. Plus, it allows all those tasty flavors from the sauce and spices to continue to develop and infuse into the meat even more!
Tips for Perfect Results
When it comes to cooking beef tenderloin, it’s easy to go wrong if you don’t follow some simple instructions. Here are some tips to ensure you get perfect results every time you make roasted beef tenderloin with rosemary, chocolate, and wine sauce.
First of all, one of the most important things you need to do is to let your beef tenderloin come to room temperature before roasting. This is because if you put a cold cut of meat in the oven, the outside will overcook by the time the inside is done. By allowing your beef tenderloin to come to room temperature, it will cook more evenly throughout.
Another essential tip for perfect results is how you prepare the beef tenderloin. Make sure you rub the beef with olive oil, garlic, fresh rosemary, thyme, salt, and fresh ground black pepper before roasting it. This will infuse the beef with all of those delicious flavors that will complement the rosemary-chocolate-wine sauce.
When roasting your beef tenderloin, be aware that its size and weight can vary. Therefore, make sure that you use a meat thermometer and check the internal temperature until it reaches 125°F for medium-rare doneness. You don’t want to overcook your beef and end up having a tough steak.
When it comes to making the wine sauce, use a low-sodium beef broth instead of using water. It will give your sauce richer flavor without being too salty. Also, try to avoid adding too much sugar from other ingredients as chocolate already has natural sweetness that will pair well with the wine.
Remember that patience is key when it comes to cooking any type of meat. If you want a perfectly cooked beef tenderloin with succulent flavor along with rich rosemary-chocolate-wine sauce served on top then wait at least 10 minutes after removing it from heat before slicing it into servings. This will allow the juices to redistribute throughout the cut of meat, making each bite tender and juicy.
With these tips, you’ll surely make a mouthwatering and juicy roasted beef tenderloin with rosemary, chocolate, and wine sauce that everyone will absolutely love.
FAQ
Now, it’s time to address some frequently asked questions about this delicious roasted beef tenderloin with rosemary, chocolate and wine sauce recipe. Whether you’re a beginner in the kitchen or an experienced chef, you may have some questions on your mind before you start cooking this dish. After reading through these FAQ answers, you’ll be ready to get started on creating a truly mouthwatering meal that’s perfect for any special occasion or holiday gathering.
Do you sear beef tenderloin before or after roasting?
Achieving a perfectly cooked beef tenderloin involves a two-step method of searing and roasting. By searing the tenderloin first, it develops a delectable crispy crust on the outside while retaining its juicy tenderness on the inside. To begin, it is important to sprinkle kosher salt and pepper generously for enhanced flavor.
Do you cover beef tenderloin when roasting?
For optimal results, refrain from adding any water to the roasting pan and do not cover the roast while it cooks. The roast should be placed in the oven that has been preheated to the recommended temperature and allowed to roast until the thermometer reads the appropriate temperature for the desired level of doneness.
What kind of wine goes with beef tenderloin?
As a sommelier, I am well-versed in a range of wines and their potential for pairing with different dishes. In the world of red wines, a rich bordeaux can be the perfect complement to a succulent beef tenderloin, especially if it has been aged to perfection. Another option is the bold and full-bodied Cabernet Sauvignon, known for its dark color and medium level of acidity. For a slightly lighter option, there is the Malbec, Merlot, Syrah or Tempranillo, each offering their own distinct flavor profiles for a variety of pairing possibilities.
Should beef tenderloin be room temp before roasting?
Before roasting a beef tenderloin, it is recommended to prepare it by tying up any loose parts with kitchen twine and letting it rest at room temperature for at least 45 minutes. To ensure even cooking, pre-heat the oven to 500 degrees approximately 15 minutes prior to placing the tenderloin on a roasting rack or foil-lined pan.
Bottom Line
This roasted beef tenderloin with rosemary, chocolate, and wine sauce recipe is an exquisite combination of rich flavors that will tantalize your taste buds. I highly recommend this recipe to all meat lovers out there who are looking for an indulgent and delicious meal.
With its tender and succulent beef, infused with fresh herbs, and drizzled with the decadent chocolate sauce enhanced by red wine, this recipe is a sure winner. It’s perfect if you’re having a romantic dinner for two or hosting Christmas dinner with family and friends.
This dish screams elegance and sophistication while remaining approachable and easy to prepare at home. Plus, the leftovers make a great sandwich or wrap for lunch the next day.
So, what are you waiting for? Impress your guests or treat yourself to a sumptuous meal with this roasted beef tenderloin with rosemary, chocolate, and wine sauce recipe. Trust me; it’s worth every bite!
Roasted Beef Tenderloin With Rosemary, Chocolate and Wine Sauce Recipe
Ingredients
- 1 (2 lb) beef tenderloin
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 4 teaspoons olive oil
- 1/2 cup chopped shallot
- 1 small carrot, finely chopped
- 1 stalk celery, finely chopped (about 1/4 cup)
- 1 garlic clove, minced (about 1 teaspoon)
- 2 cups dry red wine
- 2 cups low sodium beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 sprig fresh thyme
- 1 tablespoon natural unsweetened cocoa powder
- 1 teaspoon chopped fresh rosemary leaf
Instructions
- Directions.
- Preheat the oven to 425 degrees F.
- Season the meat with the salt and pepper. In a large skillet, heat 2 teaspoons of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.
- Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140 degrees F for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.
- While the meat cooks, make the sauce. Heat the remaining 2 teaspoons of oil in a large saucepan over medium-high heat. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.
- Serving size 3 slices of meat and about 1 1/2 tablespoons of sauce.
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